​This African Peanut Stew is a perfect dish for early fall when summer crops like tomatoes, okra, and eggplant share market space with fall crops like greens and sweet potatoes. Don't let the long ingredient list discourage you from making this dish! It's surprisingly simple and the perfect way to welcome in the cooler nights of fall.

There may be a few uncommon ingredients in this recipe like fenugreek seeds and harissa paste. Feel free to substitute some extra fresh hot pepper for the harissa and omit the fenugreek seeds if you do not have them. The recipe is pretty forgiving.

10 small, round eggplants, cut into a small dice (preferably, go for the small eggplants used in Indian cooking, or Japanese eggplants, which are very tender. If using Japanese eggplants, use five. The large variety is fine too, at a pinch-- use half of a large one in this recipe)

1 tbsp vegetable oil

2 tbsp grated ginger

2 green chili peppers like serrano or jalapeno (optional -- you also add Harissa at the the end and that has plenty of heat. If you had to pick one, pick the Harissa)

1 large sweet potato, diced

1 large onion diced

2 tomatoes, pureed

2 tbsp tomato paste (tomato ketchup is a neat substitute-- you won't be able to tell the difference because this recipe already has some sweetness because of the peanuts)

¾ cup peanut butter (I like using smooth, but use chunky by all means for more texture to your stew)

½ cup peanuts

5 cups vegetable stock (use water at a pinch)

1 tsp paprika

¼ tsp fenugreek seeds (Optional. Can be found at an international grocery store)